Seared And Stuffed Flank Steak

Name: Seared And Stuffed Flank Steak
Cuisine: American
Ingredients: 1 lb Flank steak; 4 oz Fresh spinach; 1 Roasted red bell pepper; 1 Roasted Roma tomato; 3 oz Blue cheese; 2 tbsp Flour; 1 Egg yolk; 1/2 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Freshly cracked pepper; 1/2 tsp Mediterranean Sea salt

HardDog1110 @cook_2825785

San Antonio, TX

Flank steak is not the most luxurious meat. Tenderize prior to preparing to make this a truly wonderful dish. Serve with roasted potatoes prepared with EVOO, sea salt, pepper, and rosemary. An extra dry martini pairs extremely well with this dish!

HardDog1110 @cook_2825785

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Ingredients

1 lbFlank steak
4 ozFresh spinach
1Roasted red bell pepper
1Roasted Roma tomato
3 ozBlue cheese
2 tbspFlour
1Egg yolk
1/2 tspGarlic powder
1/2 tspOnion powder
1/2 tspFreshly cracked pepper
1/2 tspMediterranean Sea salt

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Steps

1

Preheat the oven to 425°F.
2

Place the grain of the steak from front to back (lengthwise from your body).
3

Use a very sharp knife and butterfly the steak. Accomplish this by placing your knife horizontally to the ground and making a slice through the middle and opening the steak up like a book.
4

Roast the pepper and tomato then dice.
5

Add all the stuffing ingredients to a mixing bowl and combine.
6

Layer the stuffing on the meat.
7

Roll the meat so it retains it's long tubular shape and prevent the stuffing from escaping. Stuff escaping bits back in there. Explain that the meat is its home. "Are you too good for your home? Get in there!!!"
8

Use cooking twine to retain the tube shape. Wrap it around the beef from the bottom and tie on top. Tuck the ends under the bottom and secure with twine.
9

Wrap the steak with Saran Wrap and marinate for 30 minutes.
10

Break out a baking pan and use a non-stick cooking spray to coat.
11

Place the steak on the tray.
12

Cook for 25 minutes.
13

Then broil for 8 minutes, rotating halfway through.
14

Remove from the oven and allow to rest for 5-10 minutes before serving.
15

Slice and serve hot.